· Cook group 1 to 85.c like a crème anglaise and pour this mixture over the milk chocolate and whisk smooth, once cool to 35.c fold under semi whipped cream

Chocolate Almond Tuile:

40g chopped almond nibs

36g icing sugar

5g cocoa powder (cacao barry)

5g sieved flour

8g warm water

32g melted butter (cooled)

· Mix all together, bake at 180.c

Chocolate Fondant:

50g butter

50g 70% Saothome chocolate

53g eggs

18g yolks

28g sugar

5g flour

· Mix both the butter and the chocolate together over a low heat stiring until combined. Whisk the egg mixture until light and fluffy. Fold the chocolate and butter under the foam then gently fold in the flour. Bake when frozen with orange chocolate centre at 200.c (fan forced oven) 8 mins.

Chocolate Orange Ganache:

17g milk

35g cream

52g Cuba 70%

¼ zest of orange

· Boil cream and milk together and pour over orange and chocolate, mix until smooth and deposit into mini sphere shaped moulds. Freeze and later insert into chocolate fondant.

Orange Mandarin sauce:

120g Mandarin puree

30g starfix gel (IP40)

3g Lime puree

6g Candied orange zest (finely chopped)

· Boil all together and let sit aside to cool before serving.

Chocolate biscuit tuile:

50g melted cooled butter

50g egg whites

50g icing sugar

45g flour

5g cacao powder

· Combine all ingredients together, mix until smooth then spread on tray and comb out strips. Bake 180.c and roll around plastic rod.

Beetroot Sorbet:

315g Beetroot puree

100g Syrup

102g Cassis Puree

22g Lime Juice

16g Cabernet Sauvignon Vinegar

18g Cold stabiliser

Mix all together and ensure stabiliser is blended through entirely with bar blender. Let sit 15 mins before processing.